I played the kitchen manager today and it actually went pretty well. We completed the menu in time...barely. We started the day with a quiz (I think I missed a few) and then went to the kitchen to do Tourne cuts on potatoes and turnips...that took so much time...really threw the whole class off time-wise. It was a bit of a jumble after that, but we caught up eventually.
Because of the KM role (Sous Chef to the instructors) I was doing a lot of running to get items for the teams, made a large batch of mirepoix, and roasted 22 pounds of veal bones and started a brown stock. Tomorrow I will be completing the brown stock and make a white stock with some chicken bones and make a remi with the veal bones.
I have to say at this point in the class I am really having fun...still a little nervous about my future, but I plan to have as much fun as possible in the mean time...
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